Triple Creme Cheese With Armagnac Soaked Raisins Food

TRIPLE-CREME CHEESE WITH ARMAGNAC-SOAKED RAISINS

Triple-Creme Cheese with Armagnac-Soaked Raisins image

The Armagnac provides holiday cheer to this easy-to-assemble appetizer that will be the shining star of any cheese plate.

Provided by Martha Stewart

Number Of Ingredients 3

Ingredients

1/2 cup golden raisins
1/4 cup Armagnac (French brandy)
1 whole rindless triple Creme cheese (1 1/2 pounds), such as Brillat-Savarin

Steps:

In a nonreactive container, combine raisins and Armagnac. Let stand for 24 hours; transfer to refrigerator if not using immediately.
Let cheese come to room temperature. Just before serving, pour raisins and Armagnac over cheese. Serve with crackers.

RUM-RAISIN CHOCOLATE BROWNIES

Rum-Raisin Chocolate Brownies image

Provided by Beth Peterson

Categories Rum Chocolate Egg Fruit Dessert Bake Raisin Winter Bon Appétit Arizona Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher

Yield Makes 16 brownies

Number Of Ingredients 8

Ingredients

1 cup raisins (about 5 1/2 ounces)
1/4 cup dark rum
3/4 cup (1 1/2 sticks) unsalted butter
4 ounces unsweetened chocolate
2 cups sugar
4 large eggs
3/4 cup all purpose flour
1 cup semisweet chocolate chips

Steps:

Preheat oven to 350°F. Butter 13x9x2-inch metal baking pan. Soak raisins in rum in bowl until plump, about 30 minutes. Stir butter and unsweetened chocolate in heavy medium saucepan over low heat until smooth. Cool slightly. Whisk in sugar and eggs. Mix in raisins with liquid, then flour. Mix in chips. Transfer batter to pan. Bake until tester inserted into center comes out with moist crumbs attached, about 20 minutes. Cool brownies in pan on rack. Cut into squares.

TRIPLE SEC CREAM SCONES

Triple Sec Cream Scones image

The orange flavored raisins make these so good. Make sure to soak them at least 15 minutes! EDIT: I tried these with cranberries and they do not work as well as the raisins. I would imagine any dried fruit would work best, since letting it soak in liquid (triple sec) reconstitutes its moisture, whereas cranberries will not absorb as much liquid. Hope that helps!

Provided by heidi

Categories Scones

Time 40m

Yield 8 scones, 8 serving(s)

Number Of Ingredients 9

Ingredients

1/2 cup raisins (or other dried fruit) or 1/2 cup cranberries (see edit above)
1/4 cup triple sec or 1/4 cup orange-flavored liqueur
2 cups flour
2 teaspoons baking powder
1 tablespoon sugar
1/4 teaspoon salt
6 tablespoons butter, cubed
2 eggs, beaten
1/2 cup heavy cream, cold

Steps:

Soak the raisins in liqueur for at least 15 minutes ahead of time. (add more triple sec if it doesn't cover the raisins).
Preheat oven to 425°F.
Combine dry ingredients and cut in the butter with a pastry blender until it resembles course meal.
Drain the liqueur from the raisins.
Mix the eggs, cream, and raisins.
Add the egg mixture to the flour mixture, stirring just until a dough forms.
Turn the dough on to a floured board and knead LIGHTLY for one minute (don't overwork the dough).
Pat the dough into a 3/4 inch thick round. Cut into 8 wedges and place on a lightly greased cookie sheet.
Bake for 15 minutes until golden.

Nutrition Facts : Calories 293.6, Fat 15.7, SaturatedFat 9.3, Cholesterol 96.2, Sodium 249.6, Carbohydrate 33.4, Fiber 1.2, Sugar 7.1, Protein 5.5

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